Risotto allo Zafferano / Saffron risotto

Risotto allo Zafferano / Saffron risotto.

Saffron Risotto originates in the region of Lombardy, is a typical dish of northern Italy characterized by a bright yellow color that gives it a touch of elegance.
Saffron risotto is now widespread throughout Italy thanks to its easy preparation and
of course, every region has its own recipe with the addition of some variant with typical regional ingredients.
This is my basic version made with vegetable stock and therefore also suitable for vegetarians.

Risotto is a typical Italian way of cooking rice dishes, usually, cooked in hot vegetable broth or meat or fish stock. The principal varieties of rice normally used in Italy to make Risotto are Arborio and Carnaroli that have the ability to absorb liquids and to release starch during the cooking step of “tostatura”mandatory to get a creamy consistency.

For 4 portions

Basic ingredients for Risotto:

a large pot

350g Riso tipo Carnaroli(Carnaroli rice)

100g grated Parmigiano Reggiano

a glass of good quality white wine

1 onion

50 g butter

salt according to taste

2 litres of hot vegetable broth

125gr of Saffron

METHOD:

First of all WASH YOUR HANDS THOROUGHLY BEFORE and AFTER HANDLING FOOD

To cook the Risotto:

put half of butter (25g) in the large pot at medium flame

add the peeled and chopped onion

sauté for few minute, stirring occasionally

add the Carnaroli rice

sautè for 1-3 minutes, stirring frequently. In Italy we call this step “tostatura”: when the browned butter with onion will cover every single grain of rice with a golden patina grease and help the rice to release the starch necessary for the typical creamy consistency.

add ½ glass of wine and let evaporate stirring frequently

meanwhile drink the other half of the glass of wine and enjoy!

in a cup let melt the saffron with some vegatable broth and add to the rice

add part of the hot broth and stirring frequently, add more broth when the rice becomes dry. If the vegetable broth is not enough add hot water